Safety Assessment of Cell-Culture-Derived Food: The Role of the European Food Safety Authority

Innovation is essential for driving the transition towards sustainable, healthier and more inclusive food systems, requiring progress across the entire spectrum from production to consumption. In recent decades, there have been noteworthy advances in food and feed production technologies, motivated by the need for safety, resource sustainability and responsiveness to societal needs. Among these innovations, cell-culture-derived products stand out as solutions to pressing global issues such as climate change, food security and animal welfare, attracting significant interest from various stakeholders. The European Food Safety Authority (EFSA) plays a vital role in evaluating these products under the Novel Food Regulation, ensuring the safety of food available on the European Union market. While plant-based cell-cultured foods are nearing market introduction, applications for cell-cultured animal products, such as Gourmey’s foie gras alternative, are also emerging. This chapter examines EFSA’s risk assessment frameworks for cell-cultured foods, emphasizing the importance of balancing innovation with public health in a complex environment. As new technologies like cell cultivation and tissue engineering develop, they raise important safety questions, particularly regarding allergenic potential and nutritional equivalence. Although cell-cultured foods offer promising sustainability benefits, several obstacles must be addressed before they can gain widespread acceptance. Transparency and thorough assessment will be a key as these preparations progress.